Tiger Prawns in Pongrácz Tempura with Ginger, Lime and Raspberry Sauce
Tasty tiger prawns in an MCC tempura, what's not to love?
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 15 mins
1 egg white
75 g cake flour, plus extra
½ C (125 ml) Pongrácz Rosé Cap Classique
½ C ice cubes
1 Tbsp (15 ml) crushed ginger
juice of 2 limes (strained)
2 Tbsp (30 ml) castor sugar
1 medium red chilli, seeded and finely chopped
1 small clove garlic, crushed
1 Tbsp (15 ml) olive oil
2 C (500 ml) vegetable oil
18 large tiger prawns, shelled and deveined
Place all the ingredients in a saucepan over medium heat, stirring until the raspberries have broken up and the sauce is sticky.
Heat the oil in a deep pot. Lightly dust the prawns with flour and dip into the tempura, and then place into the hot oil, one at a time. Deep-fry for 45–60 seconds until golden. Drain on paper towels.
Serve on a platter with bowls of the dipping sauce.